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Delicata Squash and Roasted Mushrooms with Thyme

Delicata Squash and Roasted Mushrooms with Thyme

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This roasted delicata squash and mushrooms with thyme is a celebration of autumn flavours and textures. The delicata squash is a wonderful choice for effortless cooking, as its skin is thin enough to eat, meaning there is no need for peeling. When roasted at a high temperature, the squash develops a gentle sweetness that perfectly balances the earthy, savoury notes of the mixed mushrooms.

As a versatile vegan side dish, this recipe fits seamlessly into a plant-based Sunday roast or serves as a hearty topping for a bowl of creamy polenta or quinoa. By using a variety of mushrooms, such as chestnut and oyster, you create a complex depth of flavour that is heightened by the fragrant fresh thyme. It is a nutritious, gluten-free addition to any seasonal menu.

Ingredients for Delicata Squash and Roasted Mushrooms with Thyme

6 matskedar olivolja
1 matsked hackad färsk timjan
3/4 teskedar salt
1/2 teskedar svartpeppar
900g delicata squash (3 medium), halved lengthwise, seeded, and cut crosswise into 1/2-inch-wide slices
900g mixed fresh mushrooms such as cremini, shiitake, and oyster, trimmed (stems discarded if using shiitakes) and halved (quartered if large)

How to make Delicata Squash and Roasted Mushrooms with Thyme

Stir together oil, thyme, salt, and pepper. Toss squash with 2 tablespoons thyme oil in a shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Toss mushrooms with remaining 60ml thyme oil in another shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Roast squash and mushrooms, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender and liquid mushrooms give off is evaporated, 25 to 30 minutes.

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